Cauliflower Soup
This soup skips the frying step so less fat is used and nutrients are preserved in the stock. Cauliflower is a cruciferous vegetable; members of this family are associated with reducing the risk of cancer.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 60 |
| pro | 4 g |
| fat | 1 g |
| carb | 10 g |
-
2 onions, chopped
1 clove garlic, quartered
1 stalk celery, chopped
1 bay leaf
1/4 tsp (1 mL) nutmeg
1 can (10 oz/ 284 mL) sodium-reduced chicken stock
1 head cauliflower, chopped
1 cup (250 mL) milk
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh chives
Preparation:
In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.
Purée in food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.
Source
© CanadianLiving.com
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »